Caribbean Panna Cotta Pie

Tropical flavors meet Italian custard in a creamy dessert crowned with caramelized bananas.

  • prep time 30 min
  • total time 3 hr 25 min
  • ingredients 12
  • servings 8

Ingredients

1
Pillsbury® refrigerated pie crust, softened as directed on box
1
envelope (1/4 oz) unflavored gelatin
2
tablespoons cold water
1 1/4
cups whipping cream
1 1/4
cups (from 16 oz can) cream of coconut (not coconut milk)
1
tablespoon grated lime peel
1/4
cup lime juice
1/2
cup butter
1/2
cup packed light brown sugar
3/4
cup chopped pecans
4
ripe firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
1/2
cup flaked coconut, toasted*
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate—except do not prick crust. Carefully line pie crust with double thickness of foil, gently pressing foil to bottom and side of pastry. Fold in edges of foil to fit pie crust. Bake 9 to 11 minutes or until golden brown. Remove foil. Cool completely on cooling rack, about 15 minutes.
  • 2 Meanwhile, in small bowl, sprinkle gelatin over cold water; set aside. In 2-quart saucepan, heat whipping cream, cream of coconut, lime peel and lime juice to boiling over medium heat, stirring occasionally. Remove from heat. Beat in gelatin mixture with wire whisk until well blended. Pour into crust. Refrigerate 2 1/2 to 3 hours or until set.
  • 3 When ready to serve, in 10-inch skillet, heat butter and brown sugar over medium-low heat, stirring occasionally, until smooth. Stir in pecans; cook 2 minutes, stirring frequently. Remove from heat; stir in bananas. Cool 10 minutes. Top each serving of pie with banana sauce and coconut. Store covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    710
    (
    Calories from Fat
    500),
    % Daily Value
    Total Fat
    56g
    56%
    (Saturated Fat
    35g,
    35%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    48g
    48%
    (Dietary Fiber
    4g
    4%
      Sugars
    27g
    27%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    8%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 10 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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